Well, it depends on what it is. Is it a prescription medication? If it is something like amoxicillin (Amoxil), azithromycin (Zithromax), cefdinir (Omnicef), etc. then yes. Those are suspensions so you always want to shake those well before each use.
There is no need to shake a gel because it doesn't settle.
Generally, colloids shouldn't need to be shaken. Milk is an example of a colloid.
Solutions can be shaken every once in a while but it won't hurt if you don't shake them.
-Syrich
Nationally Certified Pharmacy Technician
It is a colloid
They will separate from the solution. Think of sand and water in a glass jar. If you shake the jar, the sand and water will stay mixed for a while- --the sand is " suspended" in the liquid. However, if you let it stand a while, the sand will drop to the bottom of the jar.
The solvent of jelly is water and the solute is jelly powder :) Hope it helped !
This depends on what kind of solution you are about to titrate.
1. The advantage in diluting the solution before titration is that it allows for greater accuracy in the titration; this is because the color change in the solution is easier to observe if it is a dilute solution.
BEFORE it is cooked, the egg white made for a pavlova is BOTH a solution (sugar is dissolved in it) and a colloid.
No, a syrup is a homogeneous solution. It is called a syrup as opposed to a solution if it contains sugar.
the size of its largest particle
Milk is a colloid because the fat globules aren't completely dissolved in the fluid of the milk
It is a colloid
You would need to know the size of it's largest particle. I had this same question for my science class yesterday. Sad for me because I had to answer it. Good for me because I knew the answer. Good luck!
Yes. All colloids are suspensions but not all suspensions are colloids. A colloidal suspension consists of particles small enough that they will not settle out of the material in which they are suspended. Oil can be emulsified with a surfactant e.g., detergent to form an emulsion, a type of colloidal suspension. An example of this form of oil/water mixture is mayonnaise. Homogenization of the butterfat (oil) in milk prevents the butterfat from layering out as you would see in un-homogenized (straight from the cow) milk. Compare those two systems (mayonnaise and milk) to Italian dressing. No matter how hard or long you shake the bottle, in a short time the oil rises to the top. For a time, the oil was suspended but the droplet size never approached the size needed to form a colloid. See what happens if you put a drop of dishwashing detergent in the bottle of dressing before you shake it...but, don't put it on your salad.
both....the juice is a colloid in the water and the pulp is in suspension in the orange juice.
The glucose solution is boiled then allowed to cool before you add the yeast because boiling water will kill the yeast.
Not necessarily. It depends on the antibiotic and it distribution medium. If it requires shaking before use and is not transparent to light, it is a suspension and not a solution. An example would be Ampicillin (penicillin). An antibiotics that comes as a clear (maybe colored) liquids and does not require shaking before use probably is a solution.
In this context, the "suspension" is the liquid the antibiotic is mixed with, in order to make taking it easier or more effective. Kids, for example, take liquids better than pills. So they're prescribed antibiotics in suspension.
no its not ...its a separation and ther for has to be shaken before use then it becomes a temparary colloid ...source >>ive studyed it